WHAT YOU WILL NEED:
- 1 large carrot, shredded
- Vegan "chicken", diced/cubed
- 1 small/medium onion, diced
- 1 yellow pepper, diced
- 1 pablano pepper, diced
- 1/2 head of cabbage, coarsely chopped
- 2 to 3 cloves garlic, minced
- Olive Oil
- Salt & pepper to taste
- 1 1/2 tsp of an Italian blend seasoning
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
DIRECTIONS:
1. Pour about 1 to 2 tbsp of olive oil into a pan at a medium heat. Fry up the pablano, and bell peppers until they begin to soften, then add in your onions, and diced/cubed "chicken". Saute until onions begin to appear translucent. Then add in the cabbage, carrot, vinegar, lemon juice, garlic, and remaining seasonings. Continue to cook covered, occasionally stirring until cabbage is done (at least 10 minutes or more). You may serve as is, or with some brown rice. Serves 2 to 3 people.
- 1 large carrot, shredded
- Vegan "chicken", diced/cubed
- 1 small/medium onion, diced
- 1 yellow pepper, diced
- 1 pablano pepper, diced
- 1/2 head of cabbage, coarsely chopped
- 2 to 3 cloves garlic, minced
- Olive Oil
- Salt & pepper to taste
- 1 1/2 tsp of an Italian blend seasoning
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
DIRECTIONS:
1. Pour about 1 to 2 tbsp of olive oil into a pan at a medium heat. Fry up the pablano, and bell peppers until they begin to soften, then add in your onions, and diced/cubed "chicken". Saute until onions begin to appear translucent. Then add in the cabbage, carrot, vinegar, lemon juice, garlic, and remaining seasonings. Continue to cook covered, occasionally stirring until cabbage is done (at least 10 minutes or more). You may serve as is, or with some brown rice. Serves 2 to 3 people.